| Ingredient | Method |
150g high protein flour 100g low protein flour 20g milk powder 10g cocoa powder 60g sugar 1 tsp salt 2 tsp instant yeast + 50ml water 25ml water 100ml milk 25g butter Filling: chocolate icing glaze | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the milk and yeast mixture. Mix until a dough forms then knead for about 15 minutes, pour the 25ml water bit by bit and continue knead for another 15 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into small equal portions (each apprv 55g), roll flat dough, add in 1/2-1 tbsp filling a. Wrap up to form into circle shape. Set aside and allow to rise for 10-15 mintues. Repeat for the next portion. 5. Bake at 180 degree Celsius for 15-17 minutes. Remove from oven and cool on wire rack. |
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